Creamy chicken enchilada soup is the ultimate comfort food! Imagine all the delicious flavors of chicken enchiladas, but in a warm, satisfying soup. This isn’t just any soup; it’s a creamy, cheesy, and slightly spicy flavor explosion that will warm you from the inside out. This recipe is incredibly easy to make, perfect for a weeknight dinner, and sure to become a family favorite. It’s the kind of dish that makes you want to curl up on the couch with a good book and a big bowl. I can’t wait to share this creamy chicken enchilada soup recipe with you!
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Why You Will Love This creamy chicken enchilada soup Recipe
This creamy chicken enchilada soup is everything you could want in a comforting meal. It’s quick to prepare, bursting with authentic Mexican flavors, and incredibly satisfying. I love how versatile it is – you can easily customize it to your spice preference. Plus, this cheesy chicken soup is a great way to use up leftover cooked chicken! Think cozy dinners and happy faces around the table.
I remember the first time I made this soup. It was a cold winter evening, and I was craving something warm and comforting. I wanted the flavors of enchiladas, but without all the fuss of rolling them. This recipe was born, and it quickly became one of my go to recipes for chilly nights!
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The hearty combination of chicken, beans, corn, and cheese makes it a complete meal. And the creamy broth brings it all together in the most delightful way. Whether you’re looking for a quick dinner idea or a potluck dish to impress, this creamy enchilada soup is guaranteed to be a hit.
Ingredients Needed for This creamy chicken enchilada soup Recipe
Here are the ingredients you’ll need to make this delicious creamy chicken enchilada soup. I love using fresh ingredients for the best flavor, but feel free to use canned or frozen when needed.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, plus more for topping
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for topping (optional)
- Tortilla chips, for serving (optional)
How to Make This creamy chicken enchilada soup Recipe
This creamy chicken enchilada soup comes together quickly and easily. Follow these simple steps for a flavorful and comforting meal that your family will love. If you love this recipe, you should try “Creamy Chicken Tortilla Soup” (Creamy Chicken Tortilla Soup) for another cozy soup recipe.
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 2. Add the minced garlic, red bell pepper, and jalapeno (if using). Cook for another 3 minutes, until fragrant and slightly softened.
- 3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to bloom.
- 4. Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a simmer.
- 5. Reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld. This step is crucial for developing the rich taste.
- 6. Stir in the shredded cooked chicken and cream cheese. Cook until the cream cheese is melted and the soup is creamy, about 5 minutes.
- 7. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
- 8. Serve hot, garnished with fresh cilantro, sour cream, and tortilla chips, if desired. Enjoy your flavorful creamy enchilada soup!
How to Serve This creamy chicken enchilada soup Recipe
This creamy chicken enchilada soup is delicious on its own, but here are some serving suggestions to take it to the next level. Serve it with a dollop of sour cream, a sprinkle of fresh cilantro, and a handful of crispy tortilla chips.
For a heartier meal, pair it with a side of cornbread or a simple salad. You can also offer a variety of toppings, such as avocado slices, green onions, or a squeeze of lime juice. The possibilities are endless!
If you are looking for ideas to repurpose your cooked chicken, then try this “Crockpot Chicken Enchilada Casserole” (Crockpot Chicken Enchilada Casserole). Its an easy option.
How to Store This creamy chicken enchilada soup Recipe
Here’s how to properly store your leftover creamy chicken enchilada soup to enjoy later.
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 to 4 days.
Freezing: For longer storage, freeze the soup in individual portions or a larger container. Be aware that the texture of the cream cheese may change slightly after freezing, but the flavor will remain excellent. It should be good for 2 to 3 months.
Reheating: Reheat the soup on the stovetop over medium heat until warmed through. You can also microwave individual portions, stirring occasionally.
Tips to Make This creamy chicken enchilada soup Recipe
Here are some tips to make your creamy chicken enchilada soup even better. Want more cheesy recipes? Sample this “Creamy And Cheesy Buffalo Chicken Dip” (Creamy And Cheesy Buffalo Chicken Dip).
- Ingredient Swaps: You can use rotisserie chicken to save time. Substitute the black beans with pinto beans or kidney beans. Add other vegetables like zucchini or carrots.
- Success Tips: Don’t skip blooming the spices! Cooking them briefly in oil enhances their flavor. Make sure the cream cheese is softened for a smoother texture.
- Common Mistakes: Avoid overcooking the chicken, which can make it dry. Be careful not to boil the soup after adding the dairy, as it can curdle.
- Pro Tips: For a smoky flavor, use fire roasted corn and tomatoes. Add a splash of lime juice at the end to brighten the flavors.
Helpful Notes for This creamy chicken enchilada soup Recipe
Here are some additional notes to ensure your creamy chicken enchilada soup turns out perfectly every time.
- Ingredient Details: Use low sodium chicken broth to control the saltiness of the soup. For a spicier soup, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
- Equipment Recommendations: A Dutch oven or large pot is ideal for making this soup. An immersion blender can be used to partially blend the soup for a creamier texture (optional).
Variation of This creamy chicken enchilada soup Recipe
Get creative with these variations on the creamy chicken enchilada soup recipe!
- Seasonal Twists: Add butternut squash in the fall or fresh corn in the summer for seasonal flavors.
- Optional Versions: Make it vegetarian by omitting the chicken and using vegetable broth. Add a can of green chilies for extra heat. You can add in some chorizo for a more robust flavor.
- Creative Modifications: Top with crumbled cotija cheese, pickled onions, or a drizzle of hot sauce. You can even serve it over rice or quinoa for a heartier meal.
What is creamy chicken enchilada soup?
Creamy chicken enchilada soup is a soup that combines the flavors of chicken enchiladas into a warm and comforting soup. It typically includes chicken, enchilada sauce, cheese, and cream.
How do you make creamy chicken enchilada soup?
The process usually involves sautéing vegetables, adding chicken broth, enchilada sauce, cooked chicken, and cheese. Heavy cream or sour cream is often added at the end to make it creamy.
Can I freeze creamy chicken enchilada soup?
Yes, you can freeze creamy chicken enchilada soup. However, the texture might change slightly after thawing. It’s best to freeze it before adding any toppings.
What toppings go well with creamy chicken enchilada soup?
Popular toppings include sour cream, shredded cheese, tortilla chips, avocado, cilantro, and a squeeze of lime juice.
Is creamy chicken enchilada soup spicy?
The spiciness level depends on the enchilada sauce and any additional spices used. You can control the heat by choosing a mild or spicy enchilada sauce. You can also add a pinch of cayenne pepper for extra flavor.
Conclusion
I hope you enjoy this creamy chicken enchilada soup as much as I do! It’s a comforting and flavorful dish that’s perfect for any occasion. Give this easy, crowd pleasing recipe a try, and you will be set to make it again and again. Don’t forget to adjust the spice to your liking and get creative with the toppings. Let me know in the comments how your creamy chicken enchilada soup turns out!
Creamy Chicken Enchilada Soup: Easiest Recipe EVER!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and flavorful soup that combines the best of chicken enchiladas in a creamy, cheesy broth. Quick, easy, and perfect for a weeknight dinner!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, plus more for topping
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for topping (optional)
- Tortilla chips, for serving (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 2. Add the minced garlic, red bell pepper, and jalapeno (if using). Cook for another 3 minutes, until fragrant and slightly softened.
- 3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to bloom.
- 4. Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a simmer.
- 5. Reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- 6. Stir in the shredded cooked chicken and cream cheese. Cook until the cream cheese is melted and the soup is creamy, about 5 minutes.
- 7. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
- 8. Serve hot, garnished with fresh cilantro, sour cream, and tortilla chips, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
